I learned to adore Riesling when I lived in Germany in the 1980s. Sure, a lot of it was sweet or sweet-ish, but high acid levels balance it and so well. In fact, it seems to me that a Riesling with relatively high residual sugar will often not taste noticeably sweet because of the high acid levels.

And those flavors! So intense, often so aromatic, usually so unmistakable.

I'm disappointed that in the United States, excellent Riesling is often pretty pricey compared to German markets, but I guess that isn't particularly surprising.

How I miss the days of running to a local wine shop in Berlin and picking up a great bottle of Riesling for just a few bucks.